Can you help me identify some Chinese sauces? I am seeking out a reddish-brown and hot sauce. [What color(s) is hot oil available in?] This is for a Kung Pao dish made with chicken, peanuts, chopped scallions, and those red Chinese chili peppers - all cooked together in this unknown sauce.
I kinda wonder if it could be a mix of the “plum sauce”(?) used for mushu dishes blended with hot oil and/or ground-up hot Chinese chili peppers. This sauce has a little body to it (i.e.: not too runny) which is why I suspect the plum sauce as a base - to give it some body (i.e.: substance). Or, could it be a teriyaki sauce? How thick is that? (Or, is this just a general name of sauces too general to categorize by one specific thickness?)
And, what about hot oils? What color(s) are they, and are they about the same “thickness” as, say, our vegetable cooking oils?
Can anybody help me make some educated guesses?
Thanks,
- Jinx